The only problem with Thanksgiving is it doesn’t feature enough cheese! Amiright? Yes. Well, thankfully, CHEETOS® is here to help. It’s easy! Just grab some turkey cutlets, blitz up some Crunchy CHEETOS® in your food processor, coat, and fry. Then, for an extra cheesy bite, add some sliced mozzarella, plenty of Parmigiano Reggiano, and at least a jar (or two!) of your favorite red sauce. Wham, the perfect cheesy CHEETOS® Thanksgiving meal you can cook up in less than an hour. That’s a whole lot faster than baking a turkey, and much, much cheesier! Enjoy the crunch!
Ingredients
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General: |
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2 |
Twenty-four Oz. Jars of Your Favorite Red Sauce |
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1 |
Recipe Stuffing Seasoned CHEETOS® Fried Turkey Cutlets (*See Below) |
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¾ |
Pound Sliced Whole Milk Mozzarella |
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¼ |
Pound Parmigiano Reggiano |
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6 |
Sage Leaves (Garnish) |
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*Stuffing Seasoned Cheetos® Fried Turkey Cutlets Ingredients: |
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1 Fifteen Oz. |
Bag Crunchy CHEETOS® |
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6 |
Large Sage Leaves |
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2 |
Three Inch Sprigs Rosemary Leaves Picked |
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2 |
Large Sprigs Thyme Leaves Picked |
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6 |
Large Eggs |
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1.5 |
Cups Cornstarch |
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2.5 |
Pounds Turkey Breast, Cut into 8 Oz. portions (½ inch thick) |
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½ |
Cup Olive Oil |
Steps
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1 |
Most turkey breasts are sold as whole pieces, roughly 2.5 to 3 pounds in weight. If you can find a butcher to prepare cutlets for you, wonderful. Ask for 6 eight Oz. 1/4 cutlets. |
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2 |
If not... |
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3 |
Take your turkey breast and trim off any odd bits, then divide it into even portions by weight; around 8 Oz. per piece. Depending on the weight of your breast, you may get more and that's okay! |
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4 |
Place each piece between two pieces of parchment and pound out with a rolling pin, meat mallet, or other blunt instrument until even across and ½ inch thick and set aside. |
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5 |
Season turkey breast cutlets with salt and pepper. |
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6 |
Set into a large wide bowl, and then in two other bowls add cornstarch and beaten eggs separately. |
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7 |
Add olive oil into the deep frying pan and bring to 350 degrees Fahrenheit. |
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8 |
Take each individual turkey cutlet and dust into cornstarch, shaking off excess and then dipping into egg and then finishing in CHEETOS® dust. |
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9 |
Fry each piece in oil, and fry until crisp and golden on each side, roughly two minutes per side. |
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10 |
Remove each piece to a sheet tray when finished, arranging pieces so they fit. |
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11 |
Top each piece with ¼ cup sauce and spread to cover almost to the edge. You will have almost half the sauce left over! Enough to double the portion for a large family or make a side of pasta. |
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12 |
Liberally grate parmigiano reggiano over the top of everything; you may not use it all. |
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13 |
Evenly distribute slices of mozzarella over the tops of cutlets, and set into the oven to melt and brown, it should take roughly 15 minutes |
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14 |
Top each piece with sage leaf and crushed CHEETOS® for garnish, serve immediately. |
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